LOADED POTATO MINI HAND PIES
These mini hand pies are like a loaded baked potato encased in a buttery flaky crust! Great for snack time or a light lunch. Serve with additional sour cream for dipping, if desired.
Provided by Kim's Cooking Now
Categories Main Dish Recipes Savory Pie Recipes
Time 1h
Yield 12
Number Of Ingredients 8
Steps:
- Place bacon in a nonstick pan and cook over medium-high heat, stirring occasionally, until fat begins to render, about 3 minutes. Add green onions and cook until bacon is crisp, about 1 minute more. Transfer to a plate using a slotted spoon.
- Add potatoes to the same pan and stir to coat with bacon grease. Cook over medium-high heat for 4 minutes, stirring occasionally to keep them from sticking. Remove from heat and cover with a lid. Let cool.
- Stir bacon and green onions into the cooled potatoes; add Cheddar cheese and sour cream. Season with pepper.
- Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
- Unroll pie crusts on a flat work surface. Cut out 24 circles using a 3-inch biscuit cutter or glass. Place a spoonful of the potato filling in the center of 12 of the circles, keeping the filling away from the edge of the dough. Cover with remaining circles, pressing tops down lightly.
- Pick up a hand pie and pinch the edges together to seal. Return to the work surface and use a fork to crimp the edges together. Place on the prepared baking sheet. Repeat with the remaining pies.
- Brush beaten egg over the pies using a pastry brush.
- Bake in the preheated oven until golden brown, 18 to 20 minutes.
Nutrition Facts : Calories 220.7 calories, Carbohydrate 17.9 g, Cholesterol 25.6 mg, Fat 14.2 g, Fiber 1.7 g, Protein 5.4 g, SaturatedFat 4.6 g, Sodium 260.4 mg, Sugar 0.4 g
FRITO PIE LOADED BAKED POTATO
For those unfamiliar, Frito Pie is a Texas tradition that sees a bed of Frito corn chips topped with chili, cheese and onions. It's salty. It's cheesy. It's amazing. And I feel it deserves a graduation from the bar counter to the dinner table.
Provided by Food Network
Categories main-dish
Time 1h25m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat an oven to 400 degrees F. Rub the skins of the potatoes with about 2 tablespoons of oil and season with salt and pepper. Arrange the potatoes on a baking sheet and bake until tender, about 1 hour. Remove the baked potatoes from the oven and let rest until cool enough to handle, about 10 minutes. While the potatoes are baking, place a heavy-bottom pot over medium-high heat with the remaining 2 tablespoons of oil. Reserve a few tablespoons of chopped onion to garnish the finished potatoes and add the remaining to the pot along with the garlic. Cook, stirring occasionally, until tender, about 5 minutes. Add the ground beef and chili powder to the pot and continue cooking until the meat is browned, 8 to 10 minutes. Add the tomato sauce, kidney beans, Worcestershire and 1 cup of water to the pot and bring the liquids up to a simmer. Reduce the heat to medium-low, season with salt and pepper, and simmer the chili until thickened, about 15 minutes. Reserve warm.
- When the potatoes are cool enough to handle, carefully scoop the flesh out into a large mixing bowl, taking care to keep the skins whole and intact. Ladle about 2 cups of the prepared chili into the bowl with the potatoes and mash them to combine. Scoop the loaded filling back into the potato skins. Garnish the potatoes with the cheese, chips and reserved onions. Serve warm.
LOADED BAKED POTATO SLAB PIE
This showstopper of a side dish is the ultimate pot pie, perfect for Thanksgiving, a dinner party or any holiday. We took a creamy potato gratin, added salty bacon and stuffed it all inside a tender, flaky crust.
Provided by Cooking Channel
Categories side-dish
Time 3h15m
Yield 8 to 10 servings
Number Of Ingredients 15
Steps:
- For the crust: Pulse the flour, sugar and salt in a food processor to combine. Add 1/3 of the cubed butter, and pulse until combined. Add the remaining butter, and pulse until the mixture resembles coarse meal. Add the vinegar, then gradually add 1/4 cup ice water, pulsing until evenly combined. Squeeze the dough between your fingers; if it doesn't hold its shape, add 1 to 2 tablespoons more water. Turn the dough out onto a flour-dusted surface, and press into a ball. Break off 1/3 of the dough and form into a ball; form the remaining piece into a second ball. Wrap both in plastic and flatten into 1-inch-thick squares. Refrigerate at least 1 hour.
- For the filling: Meanwhile, peel the potatoes, and slice 1/4 inch thick on a mandoline or with a sharp knife. Cook the bacon in a medium pot over medium heat, stirring occasionally, until crisp, about 10 minutes; remove with a slotted spoon, and let drain on a paper towel. Discard all but 2 tablespoons of the bacon fat. Cook the onions in the pot, scraping up any brown bits from the bottom, until softened and translucent, 3 to 4 minutes. Stir in the flour; when it coats the onions, gradually whisk in the half-and-half. Add the potatoes and salt, and bring to a boil. Lower the heat to medium-high, and cook, stirring, until the mixture has thickened and the potatoes are softened just enough to pierce with a fork but offer some resistance, about 10 minutes. (They will continue to cook in the oven.) Remove the pot from the heat, and stir in the sour cream. Season with 1 teaspoon more salt and several grinds of pepper. Set aside to cool while you prepare the crust.
- Position an oven rack in the center of the oven, and preheat to 425 degrees F. Spray an 8-inch square baking dish with cooking spray.
- To assemble: Lightly dust a work surface with flour. Roll the larger piece of dough into a 12-inch square about 1/8 inch thick. Transfer the dough to the prepared baking dish, pressing it into the corners as necessary. (Leave any overhang for pressing together with the top crust later.) Sprinkle the breadcrumbs over the dough. Top with the potato mixture, and shake the pan to distribute evenly. Sprinkle the crispy bacon on top.
- Roll the remaining dough to 1/8 inch thick, and place it on top of the pie. Press it together with the overhanging bottom crust with your fingers to seal the edges, and trim to 1 inch around the dish. Roll the dough under, and press it into the top of the dish; crimp the edges with your fingers, or press with a fork. Cut slits into the top of the dough to allow steam to escape.
- Bake the pie on a rimmed baking sheet on the center rack for 30 minutes, then rotate the pie to allow even browning. Continue to bake until the dough is nicely browned, especially on the bottom and sides, and the potatoes are tender when pierced with a knife, 30 to 40 minutes more. Let cool for 25 minutes before cutting.
LOADED BAKED POTATO SHEPHERD'S PIE RECIPE - (4.3/5)
Provided by pchesil
Number Of Ingredients 11
Steps:
- Heat oven to 350°F. In large bowl, mix beef, onion, bread crumbs, sage, salt and egg until well blended. Press in bottom of ungreased 8-inch square (2-quart) glass baking dish. Spread mashed potatoes evenly over top. Sprinkle evenly with cheese. Bake uncovered about 50 minutes. Sprinkle with tomato, bacon and green onions.
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SHEPHERD’S PIE LOADED BAKED POTATO RECIPE
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Ratings 17Calories 564 per servingCategory Dinner
- Bake the potatoes in a 400°F oven for about an hour or until they can be pierced easily with a fork. Or you can cook in the microwave for about 10 minutes, rotating after five minutes.
- While the potatoes are cooking, heat a skillet over medium heat, add the ground beef, onion, garlic, and a pinch of salt and pepper. Cook, breaking up the meat, until it is browned. Drain any excess grease.
- Add the vegetables, bring to a simmer, and cook until thickened slightly. Season to taste with salt and pepper.
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5/5 (2)Total Time 35 minsCategory Main Course, Side DishCalories 478 per serving
- Wash potatoes, peel and cut into medium sized same size chunks. Add to large pot of salted water and bring to a boil.
- While potatoes are boiling, melt butter in a small saucepan over medium high heat. Add diced onion and cook for 4-5 minutes. Add garlic powder and stir to combine. Remove from heat and set aside.
- Let potatoes low boil for approximately 10 -15 minutes or until they are fork tender. Drain and return to pot.
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4.7/5 (22)Total Time 30 minsCategory Salad, Side Dish, SnackCalories 210 per serving
- Wash and cube red potatoes and bring to boil in well salted water. Let boil 10 minutes or until firm fork tender
- Drain potatoes and move to large mixing bowl. Add in 1 1/2 cups of sour cream and all other ingredients and mix well to combine
- When ready to serve, add in the remaining 1/4 cup of sour cream and garnish with extra cheese, bacon and green onions if desired. Serve immediately and enjoy!
CHORIZO ROASTED BROCCOLI CHEDDAR LOADED BAKED POTATOES ...
From smells-like-home.com
5/5 (1)Category Comfort FoodsCuisine AmericanTotal Time 1 hr 50 mins
- The key to these stuffed potatoes is to time roasting the broccoli with the end of the potato baking time. So, when there are 10 to 15 minutes left of the potato baking time, on a baking sheet, toss the broccoli with one tablespoon of olive oil and a sprinkle of salt and pepper. Roast for 10 to 15 minutes.
- After the broccoli goes in the oven, melt the butter in a small saucepan over medium heat. Sprinkle the flour over the butter and cook, whisking, for 1 minute. Slowly whisk the milk into the butter-flour mixture until no lumps remain. Simmer for just a couple of minutes until the milk thickens and starts to bubble. Remove from the heat, stir in the cheese until melted. Season with salt and pepper to taste.
- Lastly, heat 1 tablespoon of olive oil in a small skillet over medium heat. Toss the chorizo into the pan and cook until browned and warmed through, about 3-5 minutes. If the cheese sauce and chorizo are finished before the broccoli and potatoes, you can heat them back up over low heat when you're ready for stuffing.
- Once potatoes are finished, split them open immediately and add a pat of butter and some salt and pepper to each (if desired) and divide the broccoli and chorizo between each of them. Pour the cheese sauce over the top of the potatoes and top with some chopped scallions. Serve while still hot.
BEEF TACO LOADED BAKED POTATOES - SMELLS LIKE HOME
From smells-like-home.com
5/5 (2)Category Main DishesCuisine Tex-MexTotal Time 1 hr 10 mins
- Slice the baked potatoes open on the top lengthwise with a long cut and horizontally with a short cut. Push the ends together to open up the potatoes. Scoop out a few tablespoons of each potato into a bowl. Use the extra potato to make a small portion of loaded mashed potatoes with some of the filling ingredients or gnocchi.
- To make the beef taco filling: During the last 15 minutes of baking time for the potatoes, heat a 12-inch nonstick skillet over medium-high heat and add the ground beef. Crumble it up as you cook the beef until it's no longer pink, about 7 minutes. Stir in the taco seasoning and cook for 30 seconds, until fragrant. Mix in the tomato sauce, brown sugar, apple cider vinegar, and water until thoroughly combined. Bring to a boil and then reduce to low and simmer for 5 to 8 minutes, until the sauce has thickened.
- To serve: Add a pat of butter and a sprinkle of salt and pepper to the inside of each potato. Divide the taco filling between the potatoes (about ¼ cup for each) and then top with some shredded cheddar, sour cream, chives or scallions, and some crushed Fritos. Serve while the potatoes are still hot.
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